You know what's really good? Fried food. That's why it's highly advisable that you learn how to make beer batter. Because although we're big fans of featherlight tempura batter and ultra-crunchy schnitzel breading, nothing creates the airy crispiness of beer batter when fried. Okay, so it's not at all healthy. But there are times in life that call for homemade onion rings, crispy fried fish fillets, asparagus spears, and so much more.

Now that you're convinced, we're going to show you how to make beer batter. Our method comes from the beer batter that adorns some of the best onion rings out there, from Chef Spencer Bezaire of L & E Oyster Bar in Los Angeles. This batter is a little like a tempura batter, making it light and airy and perfectly crackly. It also has tons of spices for robust flavor—and plenty of beer. Once you have this method in your repertoire, you can dunk asparagus, chicken tenders, shelled shrimp, and skinless fish fillets in this addictive batter—it'll make everything crispy. This should go without saying, but don't forget to open an extra beer to drink while you're frying.

1. Preheat Your Oven and Prep Your Ingredients

Even though you'll be deep-frying your beer-battered treats, you'll want to preheat your oven to 250°F so that you can keep the food warm while you fry in batches. Set two cooling racks over two rimmed baking sheets; these will ensure that your beer-battered food drains a bit and isn't too oily. Then prep your ingredients.

For onion rings, cut a couple large onions crosswise into 1/2 -inch thick slices. Separate the natural layers of onions into rings. Set aside the smaller, inner layers of the onion to be used for another recipe—maybe make onion dip, or french onion soup? You want those big outer layers for the best onion rings.

For asparagus, trim the tough end of the stem off and cut them into 3-inch pieces.

_For shrimp_, peel off the outer shell, and make sure the shrimp are deveined. Then, season them with salt and pepper, and a dash or two of your favorite herbs and spices like garlic powder, paprika, and oregano. (Since the shrimp are heartier than the vegetables, they can stand up to more seasoning.)

2. Dredge what you want to fry in flour

A light flour coating will help the batter stick better to your food. In a large mixing bowl, toss your onion rings (or whatever you're frying—shrimp, asparagus, etc.) with 1 cup of all-purpose flour until they are fully coated. Then let the food rest for 30 minutes—this will ensure that the flour coating sets properly.

3. Whisk Your Dry Batter Ingredients

While you're waiting for the flour to set, put together your dry batter ingredients: Combine 2 cups all-purpose flour and 1/2 cup cornstarch in a large mixing bowl (the cornstarch keeps things extra crispy). Now, it's time for your flavorings. Bezaire isn't shy when it comes to flavoring his batter—and we love that. Mix in 2 1/2 tsp. garlic powder and 2 1/2 tsp. onion powder for lots of rich, savory flavor. Then, there's a kick from 2 1/2 tsp. cayenne pepper. The flavor is rounded out with 2 1/2 tsp. granulated sugar. Once you get comfortable making beer batter, you can adjust the spices to your taste.

Yep, beer batter even makes asparagus taste like an indulgence.

Photo by Romulo Yanes

4. Mix Your Wet Batter Ingredients

When you're ready to fry, put together your wet batter ingredients: In another large mixing bowl, whisk together 1 1/2 cups of beer with 2 cups sparkling mineral water and 1 large egg. Yes, there is almost as much beer as there is flour in this batter. Beer contains the powerful trio of carbon dioxide, foaming agents, and alcohol. The CO2 gives the batter bubbles and lightness, while the foaming agents in the beer ensure that these bubbles don't burst too quickly, maintaining airiness as the food fries. Even the alcohol helps—since it evaporates in the hot oil quickly, the batter turns crispy faster, helping to ensure that the food doesn't overcook.

5. Combine Your Dry and Wet Ingredients

Gradually whisk the dry mixture into the wet mixture. Now your batter is ready to use! Don't dawdle or your batter will deflate. And, guess what? It's literally that simple. You now have beer batter. You can dip anything and everything into this batter, and fry it.

6. Fry Your Beer-Battered Food

Heat an inch of canola oil, peanut oil, or another vegetable oil with a high smoke point in a large pot over medium-high heat until it registers 350°F on a deep fry/candy thermometer. It's important to precisely measure the temperature of your oil when you're frying—oil heats quickly, and if it gets too hot the food will burn on the outside without cooking the interior.

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It's always important to work in batches when you're frying. You do not want any crowding, which prevents even cooking. Dunk the ingredient you're frying in the beer batter you made and immediately drop it into the oil. Cook, turning once, until the food turns golden brown in color (onion rings take about 3 minutes total). Transfer the fried food to the cooling racks set over the baking sheets. Sprinkle them with salt and keep them warm in oven while frying the remaining batches.

The great news is that almost anything tastes infinitely more delicious dipped in beer batter and fried. If you're overwhelmed by the possibilities, maybe just start with a classic: the world's best onion rings.

Ready to go beyond onion rings? We like also like crispy fried asparagus with a mayo and lemon dipping sauce. We'd also love to direct you to this important recipe for beer-battered mussels with two mayo dipping sauces, one with mustard and one that's cilantro and lime. Of course, there's always fish and chips—which are never not delicious. And, if you're really feeling adventurous, check out this recipe for beer-battered sardines with lime.